Tobacco Cookies

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Cigar aficionados, take note: this recipe makes serious use of your favorite indulgence. Smoke & Pickles flavors soft sugar cookie dough with chopped leaves, and the topping is a boiled down mix of molasses, coconut, and tobacco water. If you're a nicotine neophyte, consult the main recipe post for a breakdown of the best cigars to use here.

2 teaspoons chopped tobacco leaves (reserved from cigar used to make Tobacco Water)

Tobacco Water

1 good cigar

3 cups warm water

Directions

1.

Preheat the oven to 355°F. Line a baking sheet with parchment paper.

2.

To make the tobacco water: Peel half of the layers off the cigar and discard. Separate the inner tobacco leaves. Reserve 2 tablespoons' worth of chopped leaves to use in cookies; set aside. Rinse remaining leaves under warm water for 3 minutes. Fill a small bowl with the 3 cups warm water and steep the tobacco leaves in the water for 10 minutes. Strain the water and discard the tobacco leaves. The tobacco water will be quite strong, with a nicotine sting.

3.

To make the coconut flakes: In a medium saucepan, combine the coconut, coffee, cola, molasses, sugar, and tobacco water. Bring to a boil over high heat and boil for about 20 minutes, until all the liquid has been cooked off. Transfer the coconut flakes to a baking sheet and allow to cool to room temperature.

4.

To make the cookies: In a small bowl, combine the flour, baking powder, and salt and stir together with a fork. Melt the chocolate and butter over a double boiler. Allow to cool slightly.

5.

In a separate bowl, whisk together the eggs, sugar, buttermilk, vanilla, and tobacco. Stir into the chocolate mixture, then stir the flour mixture into this batter.

6.

Spoon the dough 1 tablespoon at a time onto the prepared baking sheet. Leave room in between for the cookies to spread while baking.

7.

Top each cookie with a little of the tobacco coconut flakes. Bake for 10 to 12 minutes, until the cookie tops crack but the cookies are still soft in the center. Let cool for 3 minutes before handling. Lift with a spatula and transfer the cookies to a wire rack. Or let cool completely and store in an airtight container for up to a week.

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